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One of the things that really caught my attention when I moved to Madrid was the many Chicken shops– roast chicken shops. Just walk down a street in Madrid and you are likely to come across at least one, usually full of fat, crispy, spinning chickens, waiting to be bought and eaten. It wasn't long before we tried one, and we soon made a list of our favorites. Simple, tasty and abundant, roasted chicken has become our takeaway food in Madrid.
As an American, I have always associated roast chicken with the cold fall and winter months. I often prepare a side of mashed potatoes so that when Ale returns home with the hot chicken we have a hearty and comforting meal. So I was surprised when I recently discovered that many Spaniards consider roast chicken to be a summer food on the beach! Many families have a tradition of going for a grilled chicken After a long morning on the beach.
Everyone who has been on the beach knows that a few hours in the sun and sand can turn a normal person into a voracious beast, so eating a roast chicken in the summer seems like a great idea! When I looked for recipes, I discovered that Alicante was famous for its version. A lovely port city on the Costa Blanca, I have yet to visit Alicante, although I heard that flights to Alicante are easy to find and that there are also trains that leave every day from Madrid. Now I have to visit, to see if my version can be compared with the apparently famousPollastre Alicantí (Alicante chicken).
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5.0 of 4 reviews Alicante chicken Preparation time 15 minutes Cooking time 1 hour Total time 1 hour 15 minutes Alicante chicken is a typical dish that Spaniards like to have lunch after a morning on the beach. Juicy and delicious, you have to try it! Recipe type: Main cuisine: Spanish Servings: 4 Ingredients
- 1 whole chicken with skin
- A peeled head of garlic
- A handful of parsley
- 1 teaspoon salt
- 2 teaspoons of black pepper
- 1 cup of dry white wine or Chamomile
- 1 cup of water
- Extra virgin olive oil
- 1 cube chicken broth (optional)
- Preheat oven and broil pan to 400 ° F (200 ° C)
- First make sure the chicken is completely dry, wipe off moisture with paper towels.
- Put the chicken in a deep roasting pan.
- In a food processor, or with a mortar and pestle, make a paste with the garlic cloves, salt, parsley, and pepper. You don't need to use all of this paste, and it can last a few weeks in the refrigerator in an airtight container.
- Fill the chicken with a couple tablespoons of pasta and top with a little more. Then rub the skin with olive oil.
- Pour the wine and water around the chicken, you can also add a bucket of chicken stock if you like.
- Cover the chicken with a piece of damp parchment paper.
- Depending on the size of the chicken, the oven time may vary. I cooked my 5 pound chicken for about an hour (until the juices were clear, not pink).
- For the last 15 minutes in the oven, remove the parchment paper and allow the skin to become crisp. If it's not crispy, use the grill for a few minutes.
- Serve with home fries (I like to fry unpeeled garlic cloves with my home fries, they come out tender and delicious!).
3.2.2708 Have you ever heard of eating roast chicken in the summer? And if you've been to Alicante, have you tried this chicken Alicante-style? Let me know in the comments!
Featured photo of byderamaenrama.
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